Easy Broiled Salmon with White Bean Salad

I’ll be honest—I didn’t always love salmon. In fact, it took me until I was about 40 years old to come around to it. But once I did, there was no turning back. Now, it’s one of my all-time favorite meals to make.

This easy broiled salmon is a perfect example. It’s coated in a zippy mustard and lemon mixture, then popped under the broiler until it’s tender, flaky, and full of bright, tangy flavor. It’s quick enough for a weeknight, but it still feels like something you’d serve to company.

And then there’s the white bean salad. It’s hearty yet light, with creamy beans, crisp radishes, peppery watercress, and fresh herbs, all tossed in a simple lemony dressing. A sprinkle of goat cheese on top ties everything together in the most delicious way.

Serve the salmon alongside the salad (add some crusty bread or pull-apart garlic bread if you're extra hungry), and you’ve got a meal that’s balanced and full of flavor—and one that might just win over a few salmon skeptics, too!

How do you broil salmon so it turns out just right?

Don’t overthink it! Just place the salmon about 6 inches from the heat and let the broiler do its thing. In 10 to 12 minutes, it’ll be perfectly moist and cooked through. You’ll know it’s ready when it flakes easily with a fork.

What kind of white beans should you use in the white bean salad?

White beans like cannellini or navy beans all work well. They’re creamy and mild, making them perfect for this salad.

What greens can you use in the salad instead of watercress?

Other delicate greens like baby arugula, baby spinach, or mixed greens are great alternatives if you don’t have watercress on hand.